Directions

In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.

Most Helpful Positive Review

Apr 26, 2005

This is surprisingly yummy even though it has ?!crackers!? in the recipe. When I made it, I used a more buttery cracker like the tollhouse ones and it came out superb. One mistake I made the first time I made this-- I didn't mix the butter and brown sugar enough and ended up with a buttery/sugary mess that was more separated-- the sugar stayed in the middle and the butter ran along the outer edges of the pan-- still tasted good but wasn't as presentable-- so make sure you mix it until the sugar has completely dissolved. Also... i brought this to a Christmas party and did it in thirds... One third had peanuts on top, one third had walnuts and one third had mini M&Ms... All three combinations were wonderful! ENJOY!

Most Helpful Critical Review

Nov 05, 2003

I tried this recipe 3 times. Came out good first time, then sugary and gritty next two. Not sure whether I cooked syrup too long or too little, but probably won't make again since it wasn't dependable for me.

This recipe is awesome! I love any easy recipe that I can make in a matter of minuets and it tastes like it took hours! Thank you!
To those that had trouble with the toffee becoming grainy, add a little corn syrup it stops the sugar from crystallizing.

I have made this for years - don't let the temperature throw you off - or rather, trying to get the right temperature. When you cook the brown sugar and butter it is watery - as it heats to the proper temperature it comes together and when you can wipe your spatula across the bottom as you stir, it will separate so that you can see the bottom of the pan. It is hard to describe in typing but once you see it, you will get what I am trying to convey :)

I have been making a variation of this recipe for years. My recipe uses White Chocolate chips. I started melting the chips in a seperate pot before spreading them over the partially baked saltine toffee, adding a bit of milk to make it easier to spread.
I make it every Christmas. The white makes for a nice festive look as well as rich taste.

It is easier if you melt the butter and sugar in the microwave and mix until completely blended. I usually add candy bits or sprinkles for the occasion, such as little Christmas trees, colored stars, or brightly colored sugar.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.